Stewarding Executive

Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport.  The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east).

GENERAL INFORMATION

Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108

Telephone number: +91 (0) 40 6625 0000

Website: https://all.accor.com/hotel/6687/index.en.shtml

Primary Responsibilities

• To supervise the stewards in the area of Food and Beverage Production function.
• Responsible for the maintenance and care of all Food and Beverage operating equipment.
• Ensure that the Stewarding team maintains cleanliness in all the areas of the kitchen.
• Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.
• Handle additional responsibilities as and when delegated by the Management.

People Management

• Ensure that the team has been trained for all safety provisions.
• Ensure that cleanliness and personal hygiene of the Stewarding Department personnel is maintained as per the standards.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.

Operational Management

• Ensure that the stewards maintain the quality produced by the dishwashing machines on all chinaware, glass, and flatware to meet the standards.
• Ensure proper cleaning and polishing of tableware, crockery and glassware.
• Check the grooming and hygiene of the team.
• Ensure quality in all aspects of work and cleanliness in all areas of the kitchen.
• Ensure that the stewards clear the tables vacated by the guests at the earliest, to ensure quick takeover.
• Ensure proper sanitation and hygiene in the kitchen & service areas.
• Responsible for overall kitchen cleanliness.
• Abide by the mission statement of the hotel, the department and the respective section.
• Responsible for banquet event assignments when required.
• Supervise kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service.

Knowledge and Experience

• Secondary / High school education will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Good leadership and interpersonal skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Maintain a clean and neat appearance at all times